I love Mexican food! Chili powder, cumin and red pepper are some of my absolute favorite seasonings. I love onions, peppers, cilantro and pretty much anything spicy, and the proteins are pretty much interchangable; chicken, beef, shrimp, pork and beans are my usual suspects. Yum!
I never order enchiladas in a restaraunt because the filling is generally pre-made with cheese in it. 😦 But, I decided it wouldn’t be too difficult to try it out, making mine without cheese, of course, but still adding it to the top and inside of Nate’s. Normally, I would have used chicken, but I had shredded beef leftover in my freezer (from slow cooker french dip sandwiches) that I wanted to use up. I thawed it and drained the juices, added to my enchilada sauce base vegetables, along with some sauce, and went from there. I also had corn on the cob that needed to be used, so I roasted it on the grill, and added it to my filling. Great addition!
These were really, really, very yummy, and bursting with flavors! I can’t imagine how much better they would be if I had used chicken and cooked it in the enchilada sauce base, only for better seasoning. Next time. It’s a good thing we liked these, because we’ve got a ton of leftover filling, and had them the next day for the Vikings home opener (SKOL!), and made enough to have leftovers for lunch on Monday.
Beef Enchiladas with Roasted Corn
Source: Adapted from Prevention RD
Servings: 24 enchiladas
1 medium onion, diced
3-4 jalapenos, seeded and diced
1 tbsp chili powder
1/2 tbsp cumin
3-4 cloves garlic
1 large tomato, chopped
2-3 lbs shredded beef, cooked
2 ears corn on the cob, roasted and cut off cob* (or about 1 1/2 cups cooked corn)
2 cups enchilada sauce, divided
1 cup cilantro, chopped, plus more for garnish
2 cups mexican cheese blend, shredded
24 6-inch soft tortillas (corn or flour)
raw onion, sour cream, salsa and avocado for garnish
NOTE: If using my enchilada sauce recipe, skip to step 2 and use the vegetables from the sauce base instead of cooking more in step one. If using canned enchilada sauce, start with step 1.
1. Preheat broiler. In a large skillet, heat olive oil over medium heat. Add onions, jalapenos, chili powder and cumin. Saute until soft, about 8 minutes. Add garlic and chopped tomato and cook for another 2 minutes. Season with salt and pepper to taste.
2. In a large bowl, combine cooked vegetables, roasted corn, shredded beef, and 1 cup enchilada sauce (enough to coat the mixture, but not so it’s soggy). Mix in 1 cup cilantro and 1 cup shredded cheese.
3. Place tortillas on plate and cover with damp paper towel. Microwave for 30 seconds. Fill tortillas with 1/3 cup meat mixture, roll tightly and place in greased 9 x 13″ baking dish, seam side down (you should only be able to fit about 8 at a time and will need to repeat for remaining filling) and spray each with olive oil. Place under broiler for 3-5 minutes, until tortillas begin to brown and crisp.
4. Remove from oven and reduce heat to 400 degrees. Pour enchilada sauce over tortillas and sprinkle with cheese (reserving more of each for additional enchiladas). Cover with foil and bake for 20 minutes. Remove foil and turn broiler on for 2 minutes, or until cheese browns and bubbles.
5. Garnish with cilantro, onion, sour cream and salsa as desired and serve.
*To roast corn, preheat grill to high heat. Place corn in husks on grill until kernals on grill side are bright yellow, about 10-15 minutes. Turn and grill for another 10-15 minutes, until corn is cooked all the way around. Remove from grill and let cool. When cool enough to handle, remove husks and silk, stand cob on one end, and cut kernals off cob in a downward motion. Turn cob and repeat until no kernals remain.